Fruit Salad - cooking recipe

Ingredients

1/4 c. sugar
1/4 c. cider vinegar
2 whole eggs
1 c. cream, whipped
2 c. Tokay grapes
1 orange, divided into small sections
1/4 c. chopped maraschino cherries
2 c. pineapple, drained and cut in bulk

Preparation

Combine sugar, eggs and vinegar and cook over hot water until thick.
Set aside to cool.
Mix remaining ingredients, folding in whipped cream last.
Fold entire mixture into cool custard.
Pour into molds or Pyrex dish.
Refrigerate until entirely cold.
Cut into squares.